butternut squash and caramelized onion galette

from smitten kitchen! (http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/)

Butternut Squash and Caramelized Onion Galette

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves

1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.”

roasted butternut squash with caramelized onion
before baking
fresh out of the oven


martha stewart’s marble cupcakes

i love martha so much.


  • 1 3/4 cup cake flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup milk, room temp
  • 1/3 cup heavy cream, room temp
  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1 cup granulated sugar
  • 3 large eggs, room temp
  • 1 tsp pure vanilla extract (i used 1 1/2, because ali abarca taught me to always add more vanilla)
  • 1/3 cup unsweetened dutch-process cocoa powder
  • 1/4 cup boiling water
  • frosting and/or confectioners sugar to put on tops of cupcakes


  • preheat oven to 350. line muffin tins with paper liners. sift cake flour, baking powder, and salt in bowl. combine milk and cream in separate bowl.
  • with an electric mixer on medium speed, cream butter and sugar until pale and fluffy. add eggs one at a time, beating until each is incorporated. beat in vanilla. add flour mixture in 3 batches, alternating with 2 additions of the milk mixture. beat until combined.
  • to make chocolate batter: measure out one cup of batter, transfer to other bowl. combine cocoa and boiling water in a bowl. stir into reserved 1 cup batter.
  • fill prepared cups with alternating spoonfuls vanilla and chocolate batter, filling each 3/4 full. run toothpick through batter in figure-eight pattern to make swirls. bake, rotating half-way through, until tops are golden and cake tester comes out clean, about 20 minutes. transfer to wire racks to cool completely.
uncooked cupcakes
cooked cupcakes

basic white bread (dinner rolls)


white bread dinner rolls

recipe from my 12-year old cooking camp days


  • 1 1/4 tsp dry active yeast (1/2 envelope)
  • 1/4 cup warm water
  • 1/2 tsp sugar
  • 1/2 cup warm milk
  • 1 tsp honey (i added more like 4)
  • 1/8 cup vegetable oil
  • 1 1/2 tsp salt
  • 1 cup all-purpose flour
  • bread flour, as much as needed (about 2 cups)


  • combine yest, warm water, and sugar. set aside until it starts to bubble.
  • place salt and all-purpose flour into bowl
  • on low speed with mixer, add milk, yeast water combination, oil, and honey
  • continue mixing and add bread flour one 1/2 cup at a time until dough looks shaggy and pulls away from side of the bowl
  • sprinkle AP flour onto counter
  • knead dough until smooth and elastic, about 5 minutes
  • coat mixing bowl with oil
  • place dough in bowl, turning to coat it with the oil
  • cover bowl with plastic wrap and allow it to rise in a warm place or about one hour, or until it approx doubles in size
  • preheat oven to 350
  • form dough into small dinner rolls (keep in mind the dough will rise significantly in the oven)
  • cover tops of rolls in light layer of honey
  • bake for approx 15 minutes, until tops are golden brown

galletas de selda

selda’s cookies

i think selda was a family friend of my grandparents who made delicious cookies. here is her recipe:


  • 1/4 lb + 1/8 lb unsalted butter (1 1/2 sticks)
  • 2 3/4 cups flour
  • 3/4 tsp baking soda
  • 1 cup sugar
  • 2 eggs


  • beat sugar and butter until creamy. add eggs, flour, baking soda. make into shapes with cookie cutter or just make circles. bake at 350 for approx 20 minutes.

abuela’s croquettas

croquettas are a traditional spanish/ cuban food that my grandmother used to make every holiday. i decided to make them this christmas since we haven’t had any in years! the recipe was a bit tricky to follow, but here it is: (this yielded over 100, definitely make smaller batches if you don’t want that many!)

  1. cook chicken first:


  • 1 onion, sliced
  • 8 cloves garlic, minced
  • garlic powder
  • onion powder
  • salt/ pepper
  • 8 boneless skinless chicken breasts


  • preheat oven to 350
  • put chicken in foil-lined pan
  • cover chicken with onion and garlic
  • add salt, pepper, garlic powder, and onion powder to taste
cooked chicken

2. cook bacon

  • 3 packages of bacon- bake in oven at 350 until slightly crispy.

3.  chicken and bacon


  • olive oil
  • approx. 70 oz chicken broth
  • 4 tbs butter
  • 8 cups sifted all-purpose flour
  • 1 tsp sugar
  • salt
  • 1 diced, caramelized onion (optional)


  • cut chicken and bacon into small pieces
  • put some of mixture into food processor with chicken broth, not too loose
  • repeat until all of chicken/bacon mixture is blended
  • put into large pot(s) covered in layer of olive oil and warm over medium heat
  • sift flour: use approx one cup of flour for every cup of broth used previously
  • cook mixture until thick
  • add one heaping teaspoon of salt and one teaspoon sugar
  • add 4 tbs butter
  • cook approx 2 minutes more
  • taste, adjust flavor to your liking
  • spook into pan, cover with plastic wrap, refrigerate
chicken and bacon
cooked with flour, ready to refrigerate

4. croquettas


  • approx 14 eggs, beaten
  • large container italian spice bread crumbs
  • olive oil


  • spoon and mold mixture into equal sized portions
  • roll in bread crumbs
  • roll in beaten eggs
  • roll in bread crumbs again
  • fry in olive oil (or freeze for later)
ready to fry


lunch on the first day : wali na kuku (chicken and rice)- dar es salaam
samaki na chipsi (fish and fries)- mbudya island
kuku na ugali (chicken with dense, flavorless corn meal- mush)- dar es salaam
YUCKY KABISA. nidal's joint soup - posta, dar es salaam
yucky kabisa pt. 2, a semi-rotten fish head- tanga, tanzania
chipsi mayai (french fry omelet)- dar es salaam
chapati na ndizi (flat bread and banana)- dar es salaam
ethiopian food sampler platter- addis in dar, posta, dar es salaam
spaghetti with fish and tomato salad- pugu hills
hibiscus tea- eid dinner, dar es salaam
eid feast made by nidal, colleen, and erin-- peanut butter eggplant, rice, cassava, and sweet dough balls- dar es salaam

(a taste of tanzania!)


in addition to posting yummy recipes, i also plan on sometimes posting to this blog with delicious things that i intend to cook some day. lauren, hani, bailey, and i went to egypt for fall break in october (which turned out to be good timing, since things have gotten a little crazier since we left), and ate some of the most delicious food i have ever had. here is some of it!

baba ganoush in cairo


roasted eggplant in cairo


potato salad in cairo


falafel in cairo


roasted chicken in cairo


seafood in alexandria


mango-papaya juice in alexandria


brownie sundae in cairo